No. 76, Chicken Wings at Hashigo Korean Kitchen

Hey, kids: guess what time is it? It's time to restart that Long March known as 100 Favorite Dishes (INSERT YEAR). YEAH!!!

Hey, don't ding us for listicles: Weekly DataLab studies show ustedes love this gimmick, launched in honor of our coming Best Of issue. Besides, it is rather fun to do this for us Forkers--an opportunity to highlight dishes from restaurants we'll never fully review, or secrets from old standbys. Anyhoo, let the march begin...

Due to the nature of our Weekling duties, we are constantly trying new places. When the occasion arises to revisit some of our favorites, we find ourselves parking by a trio of Asian establishments situated at Bristol and Paularino. More often than not, our dinner companion leans towards Hashigo. Why? It has everything to do with their wings.

These aren't your standard, deep fried appetizers. Let's start with appearance. Served piping hot, their golden, tempura-battered exterior results in a delicate crust. As we bite into one, it isn't oil, but juices dripping down our fingers. That hint of sweetness stems from a drizzle of sauce, although there's plenty flavor where that came from.

Time and time again, we order these.They are consistent in every way each time we do, leading us to wonder what their secret is. While chicken wings can be ordered spicy, we opt for plain. A designated duo of sweet/spicy dipping sauces will decide their fate. Their generous serving (individually and overall) of drummettes and wings makes them perfect for sharing. They make us both happy, and that's all that matters.